Desenvolvimento de petit suisse simbiótico sem lactose
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Data
2018-06-29
Autores
Pires, Ana Carolina Moreira da Silva
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Universidade Estadual Paulista (Unesp)
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Introdução: A intolerância à lactose atinge 70% da população mundial e é uma desordem gastrointestinal caracterizada pela deficiência da enzima lactase. Indivíduos intolerantes a lactose tendem a parar de consumir produtos lácteos ou buscam por opções sem lactose para suprir as necessidades diária de nutrientes e cálcio. Uma das alternativas no desenvolvimento de produtos lácteos com baixo ou ausência de lactose é o uso da tecnologia de membrana, principalmente a ultrafiltração (UF) e a diafiltração (DF). Objetivo: Desenvolver um petit suisse simbiótico sem lactose utilizando leite com alto teor de proteína e sem lactose obtidos por tecnologia de UF e DF. Métodos: Este trabalho foi desenvolvido em duas etapas, sendo que na primeira etapa foram obtidos os leites a serem utilizados na produção do queijo petit suisse. Para obtenção do leite com maior teor de proteína – leite proteico (LP) foi realizado a operação de ultrafiltração do leite UHT desnatado, utilizando um fator de concentração igual a dois. Em seguida, para a obtenção de leite sem lactose foram realizadas três diafiltrações para a remoção da lactose do leite proteico, produzindo o leite proteico sem lactose (LPSL). Nos leites LP e PPSL foram avaliados os teores de proteína e lactose. Na segunda etapa foram realizados os processos de obtenção dos queijos Quarks e petit suisses. A partir do LP foi desenvolvido o queijo Quark proteico (QQP), com o LPSL foi desenvolvido o queijo Quark proteico sem lactose (QQPSL) e como controle foi produzido o queijo Quark controle (QQC) obtido através do leite desnatado UHT controle (LC), sem processamento de membrana. Para os queijos Quarks também foram avaliados os teores de proteína e lactose. Em seguida foram produzidos os queijos tipo petit suisse. Com o QQP foram produzidos os petit suisses proteicos probiótico e proteico simbiótico (PPP e PPS), a partir do QQPSL foram feitos os petit suisses sem lactose probiótico e simbiótico (PPSLP e PPSLS) e com o QQC foram fabricados os petit suisses controles probiótico e simbiótico (PCP e PCS). Para os petit suisses foi avaliado a composição centesimal e análise sensorial. Durante o tempo de armazenamento refrigerado de 28 dias foram realizados as avalições de pH, ácido lático e perfil de textura instrumental. Resultados: O teor das proteínas dos leites concentrados por ultrafiltração foi de 6,36% (±0,00) e após os processos de diafiltração os teores de lactose foram de 0,09% (±0,00). Ao produzir as massas bases, foi possível observar que os rendimentos do QQP e do QQPSL foram significativamente maior que o QQC. Os teores de proteína do QQP e do QQPSL foram, respectivamente, 94% e 64% maior que o QQC. Em relação ao teor de lactose, QQPSL apresentou baixo teor de lactose (0,09%) e o QQP apresentou valor semelhante ao QQC. O PPP, PPS, PPSLP e PPSLS apresentaram maior teor de proteína em relação ao PCP e PCS, porém os teores de cinzas, carboidrato, gordura e umidade foram semelhantes. As características pós acidificação foram semelhantes para todos os petit suisses. Todos sofreram um decréscimo nos valores de pH e um aumento na concentração de ácido lático durante o tempo de armazenamento de 28 dias. O perfil de textura instrumental dos petit suisse não apresentaram diferenças significativas, porém com a análise de componentes principais foi possível observar que o PCS apresentou maior coesividade em relação aos demais petit suisse. As características observadas pela ACP também demonstrou os resultados da análise sensorial. No teste de ordenação avaliando o sabor e a textura dos petit suisses o PCS foi mais aceito enquanto que o PPSLP foi o menos aceito. O Bifidobacterium lactis BB-12 mostrou-se viável durante os 28 dias de armazenamento sob refrigeração (4ºC ± 1ºC). Conclusão: O trabalhou permitiu concluir que UF e DF foram eficientes na concentração de proteínas e na diminuição do teor de lactose. A produção de um queijo a partir de leites concentrados é interessante pois permite um maior rendimento de queijo e uma economia de produtos na indústria láctea. Além disso, o queijo petit suisse apresentou-se com características físico-químicas adequadas, além de ter demonstrado ser uma excelente matriz para o carreamento de microrganismos probióticos.
Introduction: Lactose intolerance affects 70% of the world population and is a gastrointestinal disorder characterized by a deficiency of the enzyme lactase. Individuals intolerant to lactose tend to stop consuming dairy products or search for lactose-free options to meet the daily needs of nutrients and calcium. One of the alternatives in the development of dairy products with low or no lactose is the use of membrane technology, mainly ultrafiltration (UF) and diafiltration (DF). Objective: To develop a symbiotic petit suisse without lactose using milk with high protein content and without lactose obtained by UF and DF technology. Methods: This work was developed in two stages, and in the first stage the milks to be used in the production of petit suisse cheese were obtained. To obtain the milk with the highest protein - protein (LP) milk, the ultrafiltration operation of the skimmed UHT milk was performed, using a concentration factor of two. Then, to obtain lactose-free milk, three diafiltrations were carried out to remove lactose from protein milk, producing lactose-free protein milk (LPSL). In the LP and PPSL milks the protein and lactose contents were evaluated. In the second stage the processes of obtaining Quarks and petit suisses cheeses were carried out. From the LP, the protein Quark cheese (QQP) was developed, with the LPSL was developed the protein Quark cheese without lactose (QQPSL) and as control was produced the cheese Quark control (QQC) obtained through the skim milk UHT control (LC), without membrane processing. For the Quarks cheeses were also evaluated the levels of protein and lactose. Then the petit suisse cheeses were produced. With the QQP, the probiotic and proteic symbiotic petit suisses (PPP and PPS) were produced. From the QQPSL, the probiotic and symbiotic lactose-free petit suisses (PPSLP and PPSLS) were made and the petit suisses controls probiotic and symbiotic (PCP and PCS). For the petit suisses the centesimal composition and sensorial analysis were evaluated. During the 28-day refrigerated storage time, the pH, lactic acid and instrumental texture profiles were evaluated. Results: The protein content of the concentrated milk by ultrafiltration was 6.36% (± 0.00) and after the diafiltration processes the lactose contents were 0.09% (± 0.00). When producing the base masses, it was possible to observe that the QQP and QQPSL yields were significantly higher than the QQC. The protein levels of QQP and QQPSL were, respectively, 94% and 64% higher than QQC. Regarding the lactose content, QQPSL presented low lactose content (0.09%) and QQP presented a similar value to QQC. The PPP, PPS, PPSLP and PPSLS presented higher protein content in relation to PCP and PCS, but the ash, carbohydrate, fat and humidity contents were similar. The post acidification characteristics were similar for all petit suisses. All suffered a decrease in pH values and an increase in lactic acid concentration over the storage time of 28 days. The profile of instrumental texture of the petit suisse did not present significant differences, but with the analysis of main components it was possible to observe that the PCS presented greater cohesiveness in relation to the other petit suisse. The characteristics observed by ACP also demonstrated the results of sensory analysis. In the sorting test evaluating the taste and texture of the petit suisses the PCS was more accepted while the PPSLP was the least accepted. Bifidobacterium lactis BB-12 was shown to be viable during the 28 days of storage under refrigeration (4 ° C ± 1 ° C). Conclusion: The work allowed to conclude that UF and DF were efficient in the concentration of proteins and in the decrease of lactose content. The production of a cheese from concentrated milks is interesting because it allows a greater yield of cheese and an economy of products in the dairy industry. In addition, the petit suisse cheese presented with adequate physicochemical characteristics, and has proved to be an excellent matrix for the transport of probiotic microorganisms
Introduction: Lactose intolerance affects 70% of the world population and is a gastrointestinal disorder characterized by a deficiency of the enzyme lactase. Individuals intolerant to lactose tend to stop consuming dairy products or search for lactose-free options to meet the daily needs of nutrients and calcium. One of the alternatives in the development of dairy products with low or no lactose is the use of membrane technology, mainly ultrafiltration (UF) and diafiltration (DF). Objective: To develop a symbiotic petit suisse without lactose using milk with high protein content and without lactose obtained by UF and DF technology. Methods: This work was developed in two stages, and in the first stage the milks to be used in the production of petit suisse cheese were obtained. To obtain the milk with the highest protein - protein (LP) milk, the ultrafiltration operation of the skimmed UHT milk was performed, using a concentration factor of two. Then, to obtain lactose-free milk, three diafiltrations were carried out to remove lactose from protein milk, producing lactose-free protein milk (LPSL). In the LP and PPSL milks the protein and lactose contents were evaluated. In the second stage the processes of obtaining Quarks and petit suisses cheeses were carried out. From the LP, the protein Quark cheese (QQP) was developed, with the LPSL was developed the protein Quark cheese without lactose (QQPSL) and as control was produced the cheese Quark control (QQC) obtained through the skim milk UHT control (LC), without membrane processing. For the Quarks cheeses were also evaluated the levels of protein and lactose. Then the petit suisse cheeses were produced. With the QQP, the probiotic and proteic symbiotic petit suisses (PPP and PPS) were produced. From the QQPSL, the probiotic and symbiotic lactose-free petit suisses (PPSLP and PPSLS) were made and the petit suisses controls probiotic and symbiotic (PCP and PCS). For the petit suisses the centesimal composition and sensorial analysis were evaluated. During the 28-day refrigerated storage time, the pH, lactic acid and instrumental texture profiles were evaluated. Results: The protein content of the concentrated milk by ultrafiltration was 6.36% (± 0.00) and after the diafiltration processes the lactose contents were 0.09% (± 0.00). When producing the base masses, it was possible to observe that the QQP and QQPSL yields were significantly higher than the QQC. The protein levels of QQP and QQPSL were, respectively, 94% and 64% higher than QQC. Regarding the lactose content, QQPSL presented low lactose content (0.09%) and QQP presented a similar value to QQC. The PPP, PPS, PPSLP and PPSLS presented higher protein content in relation to PCP and PCS, but the ash, carbohydrate, fat and humidity contents were similar. The post acidification characteristics were similar for all petit suisses. All suffered a decrease in pH values and an increase in lactic acid concentration over the storage time of 28 days. The profile of instrumental texture of the petit suisse did not present significant differences, but with the analysis of main components it was possible to observe that the PCS presented greater cohesiveness in relation to the other petit suisse. The characteristics observed by ACP also demonstrated the results of sensory analysis. In the sorting test evaluating the taste and texture of the petit suisses the PCS was more accepted while the PPSLP was the least accepted. Bifidobacterium lactis BB-12 was shown to be viable during the 28 days of storage under refrigeration (4 ° C ± 1 ° C). Conclusion: The work allowed to conclude that UF and DF were efficient in the concentration of proteins and in the decrease of lactose content. The production of a cheese from concentrated milks is interesting because it allows a greater yield of cheese and an economy of products in the dairy industry. In addition, the petit suisse cheese presented with adequate physicochemical characteristics, and has proved to be an excellent matrix for the transport of probiotic microorganisms
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petit suisse simbiótico, leite sem lactose, ultrafiltração, diafiltração, symbiotic petit suisse, free lactose milk, ultrafiltration, diafiltration